The key to this cake’s success lies in selecting fresh, quality ingredients that let the natural flavors shine. I always pick crisp, tart apples for balance—Granny Smith or Braeburn work beautifully here. When it comes to pecans, lightly toasting them before folding into the batter really enhances their flavor and crunch. For the caramel glaze, using good-quality butter and cream makes all the difference; it’s worth avoiding shortcuts here.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt (for moisture)
• 2 medium apples, peeled and diced (Granny Smith or Braeburn)
• 1 cup pecans, toasted and roughly chopped
• For the caramel glaze:
• 1/2 cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 1/4 teaspoon salt

Substitutions: If you’re nut-free, walnuts or even sunflower seeds can replace pecans. For a dairy-free caramel glaze, coconut cream and vegan butter can work well, though the flavor will shift slightly.